This is the bowl we make when takeout is tempting and we would rather not. Spicy tuna over sushi rice with creamy avocado and crisp cucumber, for a fraction of what a poke bowl costs, and it holds up for lunch prep as well as it does for a weeknight.
The spicy mayo mixture coats the tuna just right, with a little sriracha kick and sesame oil for depth. You can swap in canned salmon if you prefer, or go all-veggie with marinated tofu. Make the rice ahead and keep the toppings prepped in the fridge so you can assemble bowls in under five minutes all week long.
Season the Sushi Rice Properly
Season the warm sushi rice by folding in rice vinegar and sugar. Let cool slightly. The vinegar and sugar give the rice a subtle sweet-tart edge, which is what you want sitting under the spicy tuna. Use a folding motion instead of stirring to avoid mashing the grains.
Mix the Spicy Tuna Gently
In a bowl, mix the diced tuna with sriracha, mayonnaise, soy sauce, and sesame oil. Stir gently to coat without mashing the fish. Dice the tuna into distinct cubes, not a paste. The sriracha-mayo ratio is adjustable. Start with equal parts and add more sriracha if you want serious heat.
Assemble the Bowl with Fresh Toppings
Divide the seasoned rice among 4 bowls. Spoon the spicy tuna mixture over the rice in each bowl. Arrange avocado slices, diced cucumber, and edamame around the tuna. Garnish with sesame seeds, green onions, and nori strips. Serve with extra soy sauce on the side.
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No-Cook Spicy Tuna Rice Bowl
- Total Time: 15 minutes
- Yield: 4 servings
Description
If you have ever ordered a spicy tuna roll and wished there was just more of it, this bowl is the answer. Sushi-grade tuna chopped and tossed with sriracha mayo, sesame, and a splash of soy, served over seasoned rice with all the fixings. It takes ten minutes, requires zero cooking, and scratches the sushi itch without the rolling skills or bamboo mat.
Ingredients
- 1 lb sushi-grade ahi tuna, finely diced
- 2 tablespoons sriracha
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 3 cups cooked sushi rice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 ripe avocado, sliced
- 1 cup cucumber, diced
- 1/2 cup shelled edamame, thawed
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced
- 1 sheet nori, cut into strips
- Soy sauce for serving
Instructions
- Season the warm sushi rice by folding in rice vinegar and sugar. Let cool slightly.
- In a bowl, mix the diced tuna with sriracha, mayonnaise, soy sauce, and sesame oil. Stir gently to coat without mashing the fish.
- Divide the seasoned rice among 4 bowls.
- Spoon the spicy tuna mixture over the rice in each bowl.
- Arrange avocado slices, diced cucumber, and edamame around the tuna.
- Garnish with sesame seeds, green onions, and nori strips. Serve with extra soy sauce on the side.
Notes
- Buy the freshest sushi-grade tuna you can find — this is a raw fish dish, so quality and freshness are not negotiable.
- The sriracha-mayo ratio is adjustable. Start with equal parts and add more sriracha if you want serious heat.
- Dice the tuna, do not mince it. You want distinct cubes with some texture, not a paste.
- Prep Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6
- Sodium: 760
- Fat: 16
- Carbohydrates: 44
- Fiber: 4
- Protein: 32
- Cholesterol: 50
Frequently Asked Questions
Where can I buy sushi-grade tuna?
Look for sushi-grade or sashimi-grade tuna at Japanese grocery stores, high-end supermarkets, or fresh fish markets. The fish should be labeled as safe to eat raw.
Can I make this bowl with cooked tuna?
You can use seared tuna or canned tuna, but it will not have the same fresh, clean flavor as raw sushi-grade tuna.
How long does leftover spicy tuna keep?
Raw tuna should be eaten the same day. Do not keep leftover raw fish. If you have extra rice and toppings, those keep for a day or two in the fridge.
If You Liked This Recipe, You’ll Love These
- Quick Salmon and Rice Bowl
- Salmon & Shiitake Fried Rice
- Seared Sesame Tuna Rice Bowl
- Teriyaki Salmon and Bok Choy Rice Bowl
